Roast Beef Melts

Roast Beef Melts from Ellie Collins

Roast beef
Provolone sliced cheese (or whatever cheese you want)
Green chiles
Au Jus packet
Sandwich rolls

Heat a little bit on water in a pan and heat roast beef in pan- can tear up a little. While heating meat, brush rolls with butter on both sides and broil very briefly in oven, with the rolls open. Heap roast beef on sandwich, place green chiles on top, and top with cheese. Put in oven under broil to heat, very briefly, until cheese is melted.

While heating, mix up Au Jus sauce (use water from heating roast beef). Very yummy, and very quick to make!

Chicken Posole

Chicken Posole by Cecy Wheeler

1 tablespoon olive oil

2 medium onions, chopped

8 garlic cloves, minced

1/3 cup tomato paste

3 tablespoons chili powder

1 teaspoon dried oregano

4 cans (14.5 ounces each) reduced-sodium chicken broth

4 cans (15 ounces each) white hominy, drained

6 3/4 cups shredded cooked chicken or pork meat (2 pounds)

Coarse salt and ground pepper

Assorted garnishes, such as diced avocado, thinly sliced radishes, and crumbled tortilla chips (optional)

1. Heat oil in a 5-quart saucepan over medium heat. Add onions; cook until translucent, 3 to 5 minutes. Add garlic, tomato paste, chili powder, and oregano; cook, stirring constantly, until evenly distributed.

2. Add 4 cups water, broth, and hominy. Bring to a boil; reduce heat to a simmer, and cook until fragrant, about 30 minutes.

3. Stir in chicken; season with 1 teaspoon salt and 1/4 teaspoon pepper. Cook until heated through. (When freezing, cool completely before transferring to airtight containers.)

4. To serve, divide among bowls, and garnish as desired.

Layered Southwestern Salad

Layered Southwestern Salad

Layer in a trifle bowl or simply mix together:

2 heads Romaine Lettuce, washed & torn

3 tomatoes, chopped

1 can black beans, rinsed & drained

1 small red onion, chopped

1 cup shredded Monterey jack cheese

1 can corn with red & green peppers, rinsed & drained

1 can olives, drained & sliced

crushed tortilla chips (garnish)

Dressing:

1/3 cup cilantro

½ cup fresh lime juice

½ cup olive oil

½ cup sour cream

1 tsp. sugar

½ tsp. salt

½ tsp. pepper

Blend all of the dressing ingredients in a blender. Let everyone help themselves.

If you want this to be more of a main dish, purchase a rotisserie chicken & tear into bite size pieces. Add to salad mixture.

Red Turkey Enchiladas

Red Turkey Enchiladas by Ellie Collins

Put 3 Tbsp of oil in pan and get HOT

Add 3 Tbsp of flour- mix up good
Add 3 Tbsp red chili powder- mix good
Add 2 c. chicken broth (or water)

Add garlic salt/powder and ground pepper to taste.

Put corn tortillas in hot oil for a few sec on each side.

Put beans/cheese and turkey (or meat) in corn tortillas, wrap up and put in dish.

Put sauce on top and top with cheese. (Don't put sauce in tortillas- makes it soggy)

Bake at 350 uncovered for 20-30 minutes.

Sauce for Breakfast Burritos and Enchiladas

Sauce for Breakfast Burritos and Enchiladas from Therese Culbertson

Cook some chopped onion in 2 TBS of oil.
Add 2 Full TBS of flour, some salt, cumin powder, oregano, garlic powder and cook for a minute or so.
Slowly add 1 can (14 oz) chicken or beef broth.
Cook and stir until thickened.
Add green chile and a tomato (both chopped).
Simmer, covered, for about 15 minutes.

Green Chile Enchiladas

Green Chile Enchiladas by Therese Culbertson

Fry 1 dozen tortillas until soft (1 or 2 seconds).
Mix cheddar cheese with some chopped onion.
Place a heaping spoonfuls on each tortilla and add a bit of sour cream (optional).
Roll and place in 9x13 pan (spread some sauce on bottom of pan first- just a small amount).
When pan is full, pour sauce over and sprinkle cheese on top. Cook for about 20-25 minutes in 350 oven. Pan should be covered with foil.

Taco Sauce

Taco Sauce from Therese Culbertson
Mix:
1 can (14-16 oz) chopped tomatoes
1 can (8 oz) tomato sauce
1/2 medium onion, chopped
Garlic powder & cumin powder to taste
Green chile chopped
Salt and Pepper

Simmer for about 15 minutes.

Pan fried tacos

Pan Fried Tacos by Evelyn Hornbarger

Beef
Corn tortillas
Toppings for tacos:
Salsa
Tomatoes
Green chilies
Lettuce
Cheese
Sour cream

Season raw ground beef in small bowl with salt/pepper/thyme/desired seasoning. Get oil in pan hot, put corn tortilla in pan. Put little patty of raw ground beef on half of tortilla and fold tortilla over on meat. Cook on both sides till meat is done. Serve with desired toppings in taco.

A completely different tasting taco!

Tortilla Casserole

Tortilla Casserole from Therese Culbertson

12 Tortillas
1 lb ground beef, cooked
1 can cream of mushroom soup
1 4 oz can mushrooms
chopped green chile (8 oz)
Garlic salt to taste
1 lb cheddar cheese, grated

Mix all ingredients together, except cheese and tortillas. Layer in 9x13 pan (spread small amount on sauce in pan to prevent sticking). Tortillas, sauce, cheese. End with cheese. Bake at 350 for 20 minutes.

Green Chile Stew

Green Chile Stew from Therese Culbertson

Brown 1-2 lbs cubed round steak (or chicken) in oil. Add 1/2 cup chopped onion and 1 clove minced garlic and cook lightly. Mix 1/4 c. flour with 1/4 c. water. Add flour plus 2 cans (14 oz each) Swanson's chicken broth. Cook at simmer, covered, until meat is tender. Add 1 can (14-16 oz) chopped tomatoes, drained, 1 1/4 c. chopped green chili, 2 medium potatoes, cubed. Season with 1 tsp salt and some pepper. Cook, covered, until potatoes are tender.

YUM! Great New Mexican recipe!

Chile Rellano Casserole

Chile Rellano Casserole from Ellie Collins

Take a 9x13 pan and spray with non stick

Take 2-2 1/2 package of Ritz crackers and grind up and put at bottom of 9x13
Take green chilis, either diced or cut in strips and lay all over crackers
Put sharp cheddar cheese over the chilis
Keep layering chilis with cheese until 1 to 1/2 lb of sharp cheddar is gone.

In separate bowl mix:
4 eggs
3/4 of 12 oz can of evaporated milk
1 tsp salt

Pour over pan of cheese/chilis

Bake at 350 for 50-60 minutes uncovered.
- I like to blot grease off after pulling out of oven
-Easier to cut if you let it cool for a min after getting out of the oven.

Yummy, yummy, yummy! A New Mexican tradition!